Butterbean and beetroot bulgur wheat salad

I love beetroot, but I don't cook with it enough. I really want to make beetroot brownies sometime, I love the idea of earthy red beetroot with dark gooey chocolate, mmmm. Look out for this recipe, I might make some for my birthday to take into work. They already think I'm a little mad, so it probably won't help my reputation, but as Hugh says in the recipe link above, if carrot cake works so well, why not beetroot brownies?

This is a slightly healthier beetroot recipe. VERY quick and easy with few ingredients, and excellent the next day once the flavours have infused to take into work. If you don't have bulgur wheat then you could use quinoa or couscous, or even rice. It is very adaptable.

I made this recipe a little while ago so I'm not 100% sure I have included all the ingredients. As with all my recipes, experiment with flavors and see what works for you.

Butterbean and beetroot bulgur wheat salad

Serves 2
1 cooked beetroot, chopped (I buy the vacuum packed beetroot, NOT in vinegar)
Half a 400g can butterbeans, drained and rinsed
1 large tomato, chopped
3 blocks of thawed frozen spinach, or 2 handfuls fresh spinach, chopped
2 tbsp olive oil
Lemon juice from 1 lemon
1 tbsp balsamic vinegar
100g bulgar wheat
1 good quality vegetable stock cube (I use Kallo organic)
Salt and lots of freshly ground black pepper
Handful sunflower seeds 

1. In a saucepan on a low heat, add the bulgar wheat and stock cube, cover with about double the amount of boiling water and let simmer.  
2.  Chop the beetroot, tomatoes and spinach, and drain and rinse the butterbeans
3. Mix the olive oil, balsamic vinegar and lemon juice together, add a little salt and lots of black pepper
4. Once the bulgar wheat is cooked (the water should have completely evaporated by the time the bulgar wheat is ready, about 4-5 minutes), place in a bowl and let cool
5. Meanwhile, toast some sunflower seeds in a dry panover a medium heat until they begin to take colour, about 3-4 minutes
6. Combine all the ingredients, add the dressing, toss, check seasoning and serve with the toasted sunflower seeds sprinkled on top

Spicy carrot, parsnip and lentil soup

This is a really hearty warming soup, excellent for chilly weather. Really cheap and easy to make. The carrot and parsnips give it a really sweet earthy taste, while the lentils add protein, texture and thickness to ensure a well balanced, filling lunch.

Spicy carrot, parsnip and lentil soup

Serves 2-3
1 tbsp olive oil
1 large onion, chopped
3 garlic cloves, crushed and chopped
4 medium carrots, peeled and chopped into chunks
3 parsnips, peeled and chopped into chunks
50g lentils
Good quality vegetable stock
1 inch piece creamed coconut (or 1/3 tin coconut milk)
1 tsp hot chilli flakes (or to taste)
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp turmeric
Salt and freshly ground black pepper
Sprinkle paprika

1. Heat the olive oil in a medium heavy bottom saucepan over a medium heat and add the onion. Cook for 5 minutes, or until the onion begins to turn translucent. Add the garlic, stir and cook for another 5 minutes. 
2. Throw in the cumin, coriander, turmeric and chilli, and cook with the onions and garlic for another 5 minutes, stirring, until the spices begin to give off an aroma.
3. Add the carrots, parsnips and lentils, and add enough stock to cover the vegetable by double. Reserve more stock, as the lentils will soak up a lot of water and thicken the soup. You can always add more stock/ water throughout the cooking process.
4. Add the creamed coconut/ coconut milk, cover and cook for 45 minutes to an hour, stirring occasionally and adding more water/stock if it is getting too thick.
5. Blitz the soup with a hand blender (or a food processor in batches) to make a smooth soup. Check the seasoning, and serve with a sprinkle of paprika and black pepper. Great with chunky bread.